Preheat oven to 425 degrees F. Generously oil, muffin tin for 12. In medium bowl, add potatoes, egg whites, garlic infused oil, dash of salt and pepper. (If using fresh grated potatoes, be sure to strain off any liquid.) Gently fold egg whites and oil into potatoes. Divide potato mixture evenly into the 12 muffin cups. Press potato mixture firmly into each muffin cup, allowing some potatoes to line the inside of the muffin (forming a crust). Place muffin tin in oven for 15 minutes to bake potatoes. Remove. Top each of the potato crusts with a few slices of squash and a sprinkle of cheese, evenly. Crack an egg, and add it on top of the squash and cheese. Add bacon to the top of the egg, if desired. Return muffin tin to the oven and bake for 15-20 minutes or until egg is set and cooked through. Garnish w/ parsley and pepper, if desired.

Preheat medium non-stick skillet (lightly oiled) over medium heat. Blend ingredients together until smooth. Pour about 3 small to medium pancakes in skillet (should use about 1/2 of batter). Flip pancakes after about 1-2 minutes when edges begin to slightly firm up and lightly brown. Cook for another minute or until cooked through. Repeat with remaining batter. Makes 2-3 servings.

1 lemon (1/2 of the lemon sliced and other half to squeeze over salmon)

salt/pepper to taste

Preheat oven to 450°F. Line a baking sheet with parchment paper. In small bowl, combine maple syrup, mustard, paprika, salt and pepper. Place salmon on the prepared baking sheet. Spread the mustard & maple syrup mixture evenly on the salmon. Place 4-5 lemon slices on top of salmon, squeeze extra lemon juice on top. Bake in oven until just cooked through, about 15-20 minutes. Remove from oven, sprinkle with garlic scapes (or scallions) and fresh dill. Serves 2-3.

1 can, (14.5 oz) diced tomatoes (e.g. with No onion, No garlic), do not drain juice

1/4 cup fresh basil leaves cut in strips

In medium skillet heat oil over medium heat and add chicken. Add salt and pepper to each side of chicken while it's cooking. Cook chicken for about 3 minutes on each side until almost cooked through.

Add bell peppers, ham slices and the can of tomatoes including the juice in the can. Bring heat up to medium high until mixture boils, then reduce heat and cover skillet allowing the mixture to simmer for about 10-12 minutes. Turn chicken over to ensure even cooking. Add fresh basil during last minute of cooking to allow it to wilt but remain bright green. Chicken temperature should be 170 degrees to ensure it is cooked thoroughly.

Mix ingredients together, add fresh herbs right before serving. Can be made up to a day in advance stored in refrigerator. Top 1 tablespoon salsa on top of grilled fresh corn tortilla topped with 5 grilled shrimp, beef OR chicken strips and 1/4 cup grated cheddar cheese. Salsa serves about 6.

Drain pasta and place in medium size bowl. Add in chickpeas, feta, olives, 1 tablespoon of oregano and tomatoes. Drizzle with lemon and dressing. Gently stir to mix. Season with salt and pepper, as desired. Garnish with more fresh oregano on top. Serves 4.

Cook sweet potato microwave for about 3-4 minutes to soften up a bit for easier slicing, if desired, being sure to pierce skin of potato with fork or knife several times before cooking. Let potato cool for 30 minutes so you can handle it. Preheat oven to 400 degrees F. Slice potato into French fries, 1/2 inch by 3 inch strips. Add potato slices to medium bowl and drizzle with lime juice, zest, oil, salt and pepper.

Place potatoes on cookie sheet lined with parchment or lightly oiled. Bake for 25-35 minutes --to your desired crispness. Add about 10 minutes to cooking time if using uncooked sweet potato. Serves 2-3.

Preheat oven to 350 degrees Fahrenheit. Lightly oil 8 x 8 square pan. Mash bananas with fork or potato masher until creamy in medium size bowl. Add in sugar, butter or oil, yogurt vanilla and eggs until blended. Slowly add in flour and baking soda. Fold in walnuts. Pour mixture into prepared pan and bake for about 35 minutes. You may want to cover with tin foil for the last 10 minutes of cooking to avoid over browning.

Prepare Icing: Brown butter in small saucepan over medium heat. Watching carefully and moving pan to move butter around while cooking. Remove from heat when butter is lightly browned. Let butter cool just a little -about 2-3 minutes. Stir in confectioner's sugar, milk and vanilla, blending until creamy with a fork, whisk or use electric beaters. Spread icing over warm brownies as it spreads easier. EAT! Important Note: Greek Yogurt does contain lactose, however spread out throughout the recipe should not be sufficient to cause symptoms of lactose intolerance for most people. Lactose free yogurt can be substituted, if desired.